General Tso's Chicken
Preparation Time: 45 minutes
Cook Time: 20 minutes
Serves: 4 - 5
Ingredients
Chicken Marinade:​
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1 pound boneless, skinless chicken thighs (cubed)
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¼ cup soy sauce
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1 cup flour
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1 tablespoon salt
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2 quarts vegetable oil (or canola oil) for frying
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1 cup mirin (or rice vinegar, or alternatively just pain white vinegar)
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General Tso’s Sauce:
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1 tablespoon vegetable oil
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2 cloves fresh garlic, minced
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1 teaspoon fresh grated ginger
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1 teaspoon of chilli powder( or ½ cup dried chili pods)
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1 teaspoon of paprika
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1 teaspoon of onion powder
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1 teaspoon of garlic powder
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1/2 tablespoon of low carb sugar (or regular sugar)
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1/2 tablespoon of low carb brown sugar (or regular brown sugar)
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1/2 cup of mirin (or rice vinegar, or just plain white vinegar)
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¼ cup soy sauce
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1 tablespoon cornstarch slurry (equal parts cornstarch and water, mixed)
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Salt/Pepper for taste
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Garnish:​
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¼ cup green onions, chopped
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White rice
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Instructions
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For Chicken Marinade, combine mirin, soy sauce together first. Then add chicken thighs that you have cut up into 1 inch cubes. Mix everything together and cover with plastic wrap. Refrigerate for around 30 minutes.
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Remove chicken marinade from the fridge after 30 minutes.
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In a separate large bowl, combine both salt and flour. Then add chicken from the soy/wine marinade and place in flour mixture.
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Mix chicken pieces thoroughly until all the pieces are coated in flour mixture.
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Fill a large pot with at least two inches deep with vegetable oil (or canola oil). Heat oil to 365 degrees Fahrenheit.
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Place chicken pieces in frying oil, stirring occasionally. Fry until they are golden brown, roughly 1-2 minutes.
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Remove chicken from oil and set aside to drain on paper towels. NOTE: Chicken pieces should have an internal temperature of 165 degrees Fahrenheit. If not, then you can throw them onto a baking tray into the a pre-heated oven (set at 350 degrees Fahrenheit) for about 5-10 minutes until they have reached desired internal temperature.
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In a large frying pan, bring one tablespoon of vegetable oil to medium-high heat.
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Next add the garlic and ginger making sure to stir frequently for one minute.
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Then add chili powder, paprika, onion powder, garlic powder and continue stirring for about 30 seconds to 1 minute.
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Next add the mirin, soy sauce and both types of sugars. Stir occasionally until mixture starts bubbling.
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You then want to add the cornstarch slurry making sure to stir frequently. The sauce should begin to thicken in about a minute.
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Add the cooked chicken pieces, stirring them to coat with the sauce. NOTE: Optionally you can adjust for seasoning by adding salt/pepper.
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Turn off the heat and garnish with green onions.
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Serve with rice and Enjoy!
